I see where the Fatted Calf Charcuterie, in San Francisco, is putting out a book In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. Actually, this book has been on pre-release sale for months, but the release date isn't changing, so it still appears to have a release date of 17 Sept. 2013. I'd like to see a good book on charcuterie, but I fear this will turn out to be a coffee table book of limited real use. I'll be curious to see how it turns out.

I just got this one from the library and am really enjoying it. It's pretty broad (covers whole-animal butchery, sausages, dry curing, roasts, pates, etc.) and is definitely not an all-business technical manual, but I found the recipes and great food porn pictures to be very inspiring (and mouth-watering).

I've recently purchased Marianski's "Home Production of Quality Meats and Sausages", which is a more practical nuts & bolts guide, but I think both types of book have their place.